How to stew a free range big rooster is delicious, how to stew a big rooster is delicious and nutrit

Speaking of rooster soup, the first choice of materials is the key, the best is the rooster that has been free-range at home for more than a year, free-range chickens are foraging outside at the same time, but also in exercise, so that the muscles on the chicken are firmer, the taste is chewy, and the taste is more nutritious and delicious

Steps. 1. A chicken, wash it, disembowel, break the belly, dig out the intestines, don't deduct the chicken lungs, stomp the chicken, and start my secret method.

Steps. 2. Green onions, ginger, cooking wine.

Ready, put the rooster pieces into the pot under cold water, boil over high heat, at this time you can see a steady stream of floating white foam on the water (the chicken floats up from the foam, and the chicken is blood foam) at this moment to skim out the white foam, drop a little cooking wine, put in the beaten green onion knot, add the whole ginger piece, at this time you can smell the fragrance of the chicken began to overflow, after boiling for 2 minutes on high heat, change to low heat and fry slowly for 1 to 2 hours, (according to the old and tender of the chicken to decide how long to stew.) Don't stew to the point where the chicken is separated from the bones, the most nutritious way to eat is to stew a pot of soup, don't add salt first, add salt when you eat it, don't add other side dishes to the pot, it will cover up the umami of the chicken itself, stew a pot and put it there, and pour a big spoonful of noodles on the noodles, wow....It's delicious, only those who have eaten it will know.

1. Wash the live rooster and chop it into pieces.

2. Add ginger, green onion, star anise, garlic, and stir-fry over high heat for a few minutes.

3. Then put cooking wine, soy sauce and beer, and continue to stir-fry over high heat for a few minutes.

4. Mix salt and sugar in cold water and simmer over low heat until the soup is almost dry.

5. For about half an hour, reduce the juice and stir-fry over high heat, add the green pepper and chopped green onion and serve.

The free-range rooster is washed, then cut into small pieces with a knife, and finally put it in the pot and add water, green onions, ginger slices, and star anise to stew together, so that the stewed big rooster is both nutritious and delicious, and the taste is more delicious and delicious.

Put it directly in the water and boil it, just put the green onion, ginger and salt, and it will be very delicious when cooked.

It should be simmered slowly, and it is best not to be high-pressure.

Stewed chicken

Material:Large rooster, dried shiitake mushrooms, green peppers, green onions, ginger, garlic.

Seasoning:Appropriate amount of Sichuan pepper, star anise, fennel, cloves, tangerine peel, angelica, liskin, meat cannacle, wolfberry, ginkgo seeds, and sand kernels.

Method:

1. Rinse the seasoning and put it in the seasoning box to prepare.

2. Peel off the skin of green onion, ginger and garlic, clean and cut them into green onion segments, ginger slices, fennel stalks, dried red pepper and wash them for later use. Remove the stems and seeds of the green peppers, clean and cut into hob pieces, and set aside.

3. Half of the big rooster is cleaned and cut into large pieces, and then soaked in water to remove the blood water and control the moisture for later use, and the dried shiitake mushrooms are cleaned and the impurities are controlled to dry the water for later use.

4. Add an appropriate amount of peanut oil to the hot pan, stir-fry the green onion, ginger and garlic until fragrant, pour in the chicken pieces and stir-fry evenly.

5. Add an appropriate amount of vinegar, cooking wine, light soy sauce, sugar, and white pepper until the water in the chicken is dry, continue to stir-fry evenly, add an appropriate amount of water, put fennel stalks, dried red peppers, seasoning boxes and dried shiitake mushrooms, cover the pot, boil over high heat, turn to low heat and simmer.

6. Simmer for about 1 hour, then add an appropriate amount of salt to taste, if the soup is too much, you can change to medium heat to reduce the juice.

7. When there is still a little soup, put in the green pepper pieces and stir-fry a few times to make it break off, then turn off the heat and put it on the plate.

Nutritional value:

Roosters are rich in amino acids and collagen, which can make up for people's weakness, enhance people's physique and improve immunity. The rooster is sweet, warm, non-toxic, enters the liver, spleen, and stomach meridians, and has the effect of replenishing deficiency and warmth, stopping bleeding and curing collapse, replenishing deficiency, benefiting deficiency and winning, and milk. It has the effect of replenishing deficiency and warmth, stopping bleeding and curing collapse, replenishing deficiency, benefiting deficiency and winning, and promoting milk.

Stewed with rooster and some herbs can nourish the body. Roosters can also be stewed with mushrooms, which are the most nutritious. Usually, you can also make some mutton stewed carrots, yams, and put some medicinal materials that nourish qi, blood, liver and kidneys.

First choose the chicken, and if you eat meat, choose the rooster. If you want to stew soup, choose a hen. The age is best around the age of the year, and this type of hen has the best nutrition.

The stewed chicken soup is golden and beautiful in color, and the taste is delicious and delicious. If the chickens are too young, they are undernourished. When the chicken is too old, the color of the stew is black and the taste is not fresh.

The first step is to clean the chicken and chop off the chicken feet. You can stew it whole or cut it into cubes, and you can choose this according to your preference. In addition, cut a few slices and fry them, and set aside a few white slices.

Remove from the pot and pour the water, put the chicken in a pot under cold water, add the ginger slices and green onions, and pour in the cooking wine. Start heating over medium heat and blanch for 2-3 minutes, remembering to skim out the foam in time.

The second step is to start another casserole, put in the blanched chicken, add ginger slices, green onions, and pour in a little Huadiao. Add enough water at a time, at least two or three centimeters over the chicken. Then boil on high heat for about 10 minutes, turn to low heat and simmer for more than 1 hour.

A few minutes before cooking, sprinkle in salt and chopped green onion to taste.

The above is the method of stewed chicken thighs, no spice packets, and no other ingredients (you can put some goji berries and red dates), it is pure stewed chicken soup. The stewed chicken broth is very clear and translucent, with a layer of golden chicken fat on top. You can drink the soup directly, and you can use it to cook chicken noodle soup, chicken soup powder, etc.

They are all very soup and delicious, and adults and children love to drink it.

Back to answer 1, prepare the ingredients: large rooster, Sichuan pepper, bay leaves, cinnamon, dried chili, salt, sugar, soy sauce, green onion, coriander, ginger, garlic. 2. Cut the big rooster into pieces and wash it, blanch it in a pot under cold water, remove it and wash it for later use.

5. Wait for the soup to be boiled until it is half dry, add salt, sugar, soy sauce and continue to simmer for 10 minutes, which is still more delicious and nutritious.

The big rooster chops it into pieces, puts oil in the pot and stir-fries the big cannon, fry until golden brown, put some other seasonings that pass the material, turn to medium heat and stew, stew until about 30-40 minutes, put coriander and green onion in the pot, the color, fragrance and beauty, delicious and nutritious.

Ingredients: large rooster, Sichuan pepper, bay leaf, cinnamon, dried chili, salt, sugar, soy sauce, green onion, coriander, ginger, garlic.

2. Cut the big rooster into pieces and wash it, blanch it in a pot under cold water, remove it and wash it for later use.

4. Add water to cover the chicken, put dried chili, pepper, cinnamon and bay leaves and simmer over low heat. ”

How do you stew a big rooster to taste good? And nutritious. Definitely.

After the big rooster washes it, chop it into pieces, tighten it up, and add cooking wine, green onions, ginger and garlic. The rice in the pot is. A little oil slowly weaves after weaving and weaving.

Remove from the pan and stir-fry a little more rock sugar. If it returns to red, it will become better and send it down. Continue to stir-fry for a while, and add at this time.

Add some boiling water, submerge the chicken, cover the lid, put on low heat, and cook slowly until half an hour and a half, and then put the taro and small taro that have been washed in advance. On the team. 20 minutes.

When the water is almost dry. Put it in a hurry, or if you like to eat coriander, put a little bit of it, and stir-fry it, and simmer it in this way. The big rooster is especially delicious and nutritious.

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The delicious and nutritious stew of the rooster is as follows:2000 grams of rooster, 8 dried shiitake mushrooms, 6 slices of ginger, 5 red dates, 10 wolfberries, 2 slices of angelica, appropriate amount of water, appropriate amount of salt.

1. Wash the chicken and blanch it.

2. Wash all materials and set aside.

3. Add all ingredients to the casserole and simmer for two hours.

4. After stewing, add wolfberries, then add an appropriate amount of salt, and you can get out of the pot.

5. The delicious chicken soup is out of the pot.

If you stew the rooster, you can stew it with corn, add ginger and green onions, and add some tea tree mushrooms, which will be more delicious.

After washing, add the ingredients, you can simmer slowly over a warm fire to keep the meat delicious, if the fire is too big, the meat will be old.

The meat of the rooster is particularly difficult to open, so you can cut the rooster into pieces and stew it with some black beans. Simmer for half an hour, and it's out of the pot, super fragrant.

Add oyster sauce, oil, salt, five-spice powder, green onion, ginger, garlic, shiitake mushrooms and other ingredients and simmer with the rooster for 20-40 minutes.

Big rooster nourishes blood and qi: Rooster is rich in copper, copper is an indispensable micronutrient for human health, and has an important impact on the development and function of blood, central nervous system and immune system, hair, bone tissue, brain, liver, heart and other internal organs. The rooster nourishes blood and qi, nourishes kidney deficiency, nourishes the liver, regulates menstruation, clears milk, improves immunity, etc.

Preparation of stewed rooster:

Ingredients: a large rooster, 1 green onion, 1 small piece of ginger, 6-8 peppercorns, 1 star anise.

Seasoning: 1 tablespoon soy sauce, 2 teaspoons salt.

How to do it:

Try to soak the big rooster in cold water as much as possible, so that the stew tastes better.

Don't put oil in the pan, put in the chicken pieces that have been drained, stir-fry, let the oil all stir-fry out;

The oil is almost out, and the color of the meat has changed, so soy sauce is added;

Add the green onion and ginger slices; Put 6-8 peppercorns and 1 star anise;

Remove and place in a saucepan;

Pour boiling water into a saucepan; Put it on the fire and bring it to a boil, simmer for 1 hour, add salt, and simmer for another half an hour until the meat is crispy.

When the chicken in the stew pan is cold, skim off the chicken fat from the top, and you can cook the chicken fat and scallion cakes, or put a little under the stewed fish, which is very delicious.

Stewed chicken soup:

Ingredients: rooster, 3 slices of ginger, 3 green onions, 20 grams of red dates, half a root of codonopsis, salt, a little chicken powder.

How to do it:

1.Chop the rooster into medium-sized pieces, blanch the blood foam in a pot under boiling water, rinse and set aside.

2.Put the chicken pieces, codonopsis, red dates and ginger slices in the soup pot first, boil in cold water to remove the foam, and simmer for an hour to 2 hours, depending on the softness of the meat.

3.After the soup is ready, add the seasoning and rape heart.

Tips: Hens contain more estrogen, and the intake of too much estrogen is not conducive to maternal lactation, and it is more likely to return milk if you drink more, so it is more appropriate to drink rooster soup, so whoever has a child in life always has to send a big rooster and not send an old hen, Codonopsis has the effect of replenishing qi, and in traditional Chinese medicine, it is better to use red dates or longan meat to replenish blood, and longan is hot, so it is better for new mothers to use red dates. Do not put green onions or radishes in the soup with tonic products such as ginseng and astragalus, because one is qi-replenishing and the other is smooth-qi, and the two have no effect.

In addition, some vegetables such as bean sprouts, loofahs, lettuce and so on also have the effect of milking.

Ingredients. Big to taste.

Dried shiitake mushrooms to taste.

Green peppers to taste. Accessories.

Green onions to taste. Ginger to taste.

Garlic to taste. Star anise to taste.

Sichuan peppercorns to taste. Dried chili peppers to taste.

Fennel stalks to taste.

Thirteen spices to taste.

Goji berries to taste.

Appropriate amount of tangerine peel. Ginkgo seeds to taste.

Nutmeg to taste. Peanut oil to taste.

Cooking wine to tease and eliminate an appropriate amount.

Light soy sauce to taste. Vinegar to taste.

Salt to taste. Sugar to taste.

Water to taste. Steps.

1. Rinse all the seasonings and put them in the seasoning box for preparation.

2. Peel off the skin of green onion, ginger and garlic, clean and cut them into green onion segments, ginger slices, fennel stalks, dried red pepper and wash them for later use.

3. Remove the stems and seeds of the green peppers, wash them and cut them into hob pieces, and prepare them.

4. Dry shiitake mushrooms are cleaned and impurities are controlled to dry and set aside.

5. Half a large rooster is cleaned and cut into large pieces, and then soaked in water to remove the blood and control the moisture for later use.

6. Add an appropriate amount of peanut oil to the hot mountain knowledge pot, stir-fry the green onion, ginger and garlic until fragrant, pour in the chicken pieces and stir-fry evenly until the water in the chicken is dry, then add an appropriate amount of vinegar, cooking wine, light soy sauce, sugar, and white pepper to continue to stir-fry evenly.

7. Add an appropriate amount of water, add fennel stalks, dried red peppers, seasoning boxes and dried shiitake mushrooms, cover the pot, boil over high heat, turn to low heat and simmer.

8. Simmer for about 1 hour, then add an appropriate amount of salt to taste, if the soup is too much, you can change to medium heat to reduce the juice.

9. When there is still a little soup, put in the green pepper pieces and stir-fry a few times to make it break off.

Ingredients. 1 rooster, appropriate amount of vegetable oil, a little white sugar, a little Sichuan pepper, an appropriate amount of dried red pepper, and a little dark soy sauce

Appropriate amount of light soy sauce, 1 piece of tofu milk, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of oyster sauce, appropriate amount of salt

A little angelica, 2 star anise, 3 4 bay leaves, a little cinnamon.

Steps. Chop the rooster, wash it and put it in a pot, add cold water and heat it;

Turn off the heat when the foam appears, remove the chicken and rinse it with cool water;

Control the moisture and set aside;

Put oil in the pot, low heat, put in the sugar after the oil is hot, and fry the sugar color;

After stir-frying the sugar, turn to high heat and stir-fry the chicken oak pants, add Sichuan pepper and dried red pepper;

Add tofu and stir-fry to make it pure;

Add green onion and ginger and stir-fry;

Add dark soy sauce to color, add light soy sauce to taste;

After adding boiling water, add star anise, bay leaves, cinnamon, angelica, green onions, garlic slices, ginger, oyster sauce and a pinch of salt and simmer for 30 minutes;

When the soup is a little, add the chicken essence;

Cover and simmer for 10-20 minutes.

Tips: Put less salt.